- 2 pounds of short ribs with bones
- 1 15oz can of black eyed peas
- 1 15oz can of cannellini beans
- 1 28oz can of whole tomatoes crushed
- 4 cups of stock (chicken)
- 1 onion minced
- 2 cloves of garlic minced
- 1 carrot cut into bite size pieces
- 2 stalk of celery cut into bite size pieces
- 1/2 cup shredded cabbage
- 1/4 cup sherry
- 1 cup mini ravioli
- 2 tbl balsamic vinegar
sometimes, when i start a meal, it sounds better in my head. ever happen to you? this meal wasn’t one of them, but i did have my doubts in the beginning.
i found short ribs on sale last week and stuck them in my freezer. you might want to say i have a little obsession with short ribs. i love short ribs this time of year. slow cook them and they are nothing but soft little pieces of goodness. i’m not kidding, ask anyone who has a short rib obsession (short rib lovers, your turn to chime in). not only do i cook short ribs on the stove top, or in my oven, but in my crock pot.
i’ve raved about my crock pot before. i wont lie to you, it’s my other foodie obsession (ok, i have a lot of obsessions). could i do this on my stove top, sure. i also have 2 little kids who would torture me if i decided to stay inside all day because i have soup on the stove (no matter how good it is). my crock pot is my saving grace. it allows me to throw together a quick meal that i don’t have to stand over for hours at a time.
now, to my doubts. whenever i cook with short ribs i always brown them. always. i never think of not browning them, until yesterday. i forgot about dinner. i did. 11am hit and i turned around and saw my package of short ribs sitting on the counter (i planned to start cooking around 9). i didn’t have time to brown, i didn’t have time to do anything but throw everything in a pot and hope for them best. sometimes those recipes fall under my “greatest hits”. not browning the ribs gave this soup such a rich, hearty, beefy, tasty flavor.
around 4 i walked over to my crock pot and lifted then cover. it smelled awesome already, but i was afraid. afraid of the short ribs. i took a little taste and was shocked. wow, all this time i thought i had to brown short ribs. a threw in some balsamic vinegar and ran to the pantry for my ravioli. couldn’t wait for dinner.
this recipe got big praises last night. if you are a short rib lover, this is a must try.
{crock pot} short rib, bean & ravioli soup
- add everything but the ravioli and balsamic vinegar to the crock pot and cook on low 8-10 hours or on high for 6-8 hours.
- when your soup is ready take out your short ribs and set them to the side to cool. add the balsamic vinegar and ravioli, mix.
- shred short ribs with 2 forks (or your hands) and add back to pot.
- cook for another 20 minutes and serve.
That sounds fantastic! I never brown my short ribs–or anything else that goes into the slow cooker. I’m exceptionally lazy, and I can’t say I’ve ever been disappointed in the results. Perhaps I might wring a bit more flavor by browning first, but then there’d be a pot to clean… Like I said, I’m lazy.
Absolutely the best way to eat short ribs…I’m not a soup person and the yenta knocked me out with this one!
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